Crème Fraîche Potatoes Gratin 6 servings 20 min prep time 1 hr 40 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* Try this recipe and it will become a staple in your kitchen. It is straighforward and very comforting. Ingredients1 ounce Vermont Creamery Lightly Salted Cultured Butter- 86% Butterfat 3 leeks, sliced in half lengthwise, cleaned, and chopped 2 cloves garlic, minced Salt and freshly ground pepper, as desired 1 tablespoon chopped fresh thyme 1 1/2 cups whole milk 8 ounces Vermont Creamery Crème Fraîche 4 pounds Yukon Gold potatoes, peeled and sliced thin 1 cup Cheddar or Gruyere, grated Directions STEP 1 Heat oven to 400°F. STEP 2 Melt butter in large sauté pan over medium heat. Add leeks and garlic; cook, stirring occasionally, until leeks become somewhat translucent and caramelized. Add salt, pepper, thyme, and milk; cook, stirring frequently, until mixture comes to a boil. STEP 3 Reduce heat to low. Stir in crème fraîche. Add sliced potatoes; let simmer for a few minutes. Gently stir potatoes so all are coated. STEP 4 Butter 10x14-inch gratin or casserole dish. Pour potatoes with cream sauce into dish. Sprinkle with cheeses. Bake 1 hour or until potatoes are soft. Related Recipes Roasted Cauliflower with Whipped Zahtar Goat Cheese Dip Antipasto Cheeseboard Apple Gouda and Spicy Honey Tart Goat Cheese and Pesto Pasta Buttered Corn Scones Celery Root & Apple Gratin